FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

Purple sprouting broccoli paccheri Serves 2 60g pine nuts, plus extra to serve 3½ tbsp extra virgin olive oil, plus extra to serve 250g purple sprouting broccoli spears, trimmed 1 garlic clove, roughly chopped ½ tsp dried chilli flakes 1 small bunch of basil, plus a few extra leaves to serve 25g vegetarian pasta cheese, finely grated, plus extra to serveB 180g dried paccheri pasta 1 Begin by putting the pine nuts in a cold frying pan with ½ tbsp of olive oil, set over a medium heat. Cook for 3-4 mins, stirring often, until the nuts are golden. Tip on to a plate and set aside. 2 Blanch the broccoli spears in boiling water for 4-5 mins. They need to be softer than al dente to break down in the pesto. Drain…

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The Simple Things (Digital) - 1 Issue, March 2023

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